This is the second installment of the summer fare post. It has the two side dishes: coleslaw and baked beans. As far as I’m concerned these were the best coleslaw and beans that I have ever eaten, and I order them as sides in every barbecue restaurant that I dine.
The thing that I liked the most about the coleslaw is that it was made with a vinaigrette, not mayonnaise, so it was light but had a lot of flavor. And the thing that I liked about the beans was the texture, I added bacon and the zip from the jalapeno pepper and rotel. I hope that you try both of these recipes, because they were just that good.
2 cups shredded cabbage
1/3 cup shredded carrot
1/4 cup minced red onion
3 T vinegar
2 T sugar
1 tsp salt
2 T salad oil
- Place the shredded cabbage in a colander and sprinkle with the salt. Let sit for about an hour until some of the water has come out and looks wilted.
- Place the wilted coleslaw, carrots, red onion in a bowl with an airtight lid.
- Mix together the rest of the ingredients in another small bowl, then pour over the salad. Toss so that all of the salad is covered and store in the fridge for at least a half hour to meld the flavors and cool the salad.
4 cans of beans (I used black beans, navy beans, kidney beans, and black-eyed peas)
1 can rotel
1 can tomato paste
1/2 cup bacon bits
1 jalapeno, minced
1 sm onion, minced
2 T mustard
1 T pepper
1 T salt
1/2 cup brown sugar, packed
1 T vinegar
- Sautee the onion and jalapeno in a little oil until soft.
- Mix all of the ingredients into a crock pot and stir to incorporate.
- Cook on high for 4 hours stirring occasionally taste and adjust seasonings, i.e. salt, sweet, etc., then on low for 2 more hours.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.